| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
Arab |
|
12 |
-16 |
INGREDIENTS
| 4 |
|
Egg whites |
| 1/4 |
lb |
Powdered sugar; if you cannot find any that's KLP, grind regular sugar |
| 2 |
tb |
Water |
| 8 |
tb |
Sugar |
|
|
About 1 lb. whipping cream |
|
|
Sugar to taste; (about 4-6 tbs.) |
| 1 |
tb |
Instant coffee melted in 1 tbs. water; up to 2 |
| 1 |
ts |
Vannila |
|
|
About 100 gr. ground nuts or 100 gr ground chocolate etc. |
INSTRUCTIONS
MARANGE
CREAM
GARNISH
Source : Myself, some improvements on a well developed theme
1. whip for about 15 mins ingredients for marange at high speed, until very
stiff. spread on baking paper either in rounds or in rectangulars. This
amount is good for about 3-4 thin layers. Usually I double or triple, and
make 10-12 layers in one evening. Then when company comes, all I have to do
is whip the cream, and voila, Passover cake.
2. Bake at very low heat for about 3-4 hrs or prefferably overnight. This
stage cannot be speeded, sorry. Prepared layers can be kept for a while
wrapped (they are destroyed by moisture).
3. For assembly, whip cream with sugar and flavorings (can be changed to
taste) until very stiff - on the verge of turning to butter. If using for
fleishig, use Rich and add butter essence.
4. Assemble layer, filling, layer, filling, layer, filling. Cover sides,
sprinkle nuts or chocolate, and eat.
5. Great variation: add to whipped cream pineapple slices ground in food
proccessor. In this variation don't use nuts but rather chopped chocolate.
Posted to JEWISH-FOOD digest by "°òéä è°àáODh" <tarab@netvision.net.il> on
Apr 2, 1998
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